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Wednesday, September 26, 2012

Sour Cream Bread with Onions and Peppers

Here is another of my favourite go-to bread recipes. Whenever I make soup or stew this is the bread I bake to accompany it. Not only does it have a great texture, it slices and toasts really well too. Making bread sometimes seems like a really tricky job. But I can assure you that it is not. In fact whats really difficult is staying away from it once it ready to eat!! Try this beautiful loaf. After the compliments you receive, you won't regret it!!

Heat the oil in a pan, add the onions, peppers, and jalapenos. Stir and fry on a low heat until the onions turn transparent and the oil begins to separate from the vegetables.

Remove onto a plate and cool completely.

Mix the sugar into the warmed water, then sprinkle the yeast over it. Cover and allow to proof for at least 5 minutes.

Pour the sour cream into the proofed yeast and blend well.

Pour this into the sifted flour mix. Add the cooked vegetables. Bring together to form a soft dough.

Place in an oiled dish. The dough should double in bulk in about 40 minutes.

Punch down and knead the dough for about 10 minutes.

Shape into a loaf, place into a prepared loaf pan, cover and allow to rise for another 40 minutes.

Bake in a preheated oven at 375F for about 35-40 minutes.

Remove from oven. Cool in the loaf pan for about ten minutes, then turn out and cool completely on a wire rack.

Allow this bread to cool completely before slicing it. The loaf makes for a tasty snack as it or is even better as a sandwich bread. We love this loaf with the heavier winter soups as its great to dip and also makes great croutons.